Corn And Peas Salad - cooking recipe

Ingredients

1/3 c. vegetable oil
1/3 c. white vinegar
1/4 c. sugar
1/8 tsp. salt
1 (10 1/2 oz.) can Shoe Peg whole kernel corn, drained
1 (8 1/2 oz.) can English peas, drained
1 (4 oz.) jar chopped pimiento
1 c. chopped celery
1 c. chopped green and red pepper
1 c. chopped green onion

Preparation

Combine first 4 ingredients in a small saucepan.
Bring to a boil, stirring to dissolve sugar.
Cool 5 minutes.
Combine corn and remaining ingredients in a bowl; stir in vinegar mixture. Cover and chill at least 8 hours, stirring occasionally.
To serve, use a slotted spoon.
Makes 8 servings.